This White Bean and Kale Soup is warm and comforting, packed with hearty beans and leafy greens. It’s like a hug in a bowl, perfect for chilly days!
Plus, it’s super easy to make! I love enjoying a big bowl with crusty bread on the side. Who doesn’t love a little dunking action? 🥖
Key Ingredients & Substitutions
Olive Oil: This is my go-to fat for cooking. It adds a nice flavor. If you want a different taste, you could try avocado oil or even butter for a richer, creamier base.
Onion: A medium onion gives depth to the soup. If you need a substitute, shallots or leeks work well too, providing a milder flavor.
White Beans: Cannellini or great northern beans are ideal here. If you’re looking for a swap, navy beans or chickpeas can also work, but will change the flavor and texture slightly.
Kale: Kale is a nutritious choice, adding a lovely color. You can replace it with spinach or Swiss chard if you prefer a milder green, but add those later in the cooking process since they wilt quickly.
Red Pepper Flakes: Adjust these based on your spice preference. If you want less heat, paprika or chili powder can be used instead for flavor without too much spice.
How Do I Get the Best Flavor in My Soup?
Developing flavor takes a few key steps, so let’s focus on each one:
- Start by sautéing the onion; this brings out its sweetness. Make sure not to rush this step.
- Adding garlic and red bell pepper next ensures their flavors fully infuse the broth. Cook until fragrant.
- Let the soup simmer after adding the broth and white beans. This helps all the flavors to meld nicely and makes a big difference.
- Season it well. Taste as you go! Adjust salt, pepper, and add thyme for an extra boost.
- Finishing with lemon juice brightens everything up, so don’t skip it!
With these tips, you’ll end up with a delicious, hearty White Bean and Kale Soup that warms both the body and soul!
How to Make White Bean and Kale Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, finely chopped
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 4 cups vegetable broth (or chicken broth)
Beans and Greens:
- 2 cans (15 oz each) white beans, drained and rinsed (such as cannellini or great northern beans)
- 1 bunch kale, stems removed and leaves chopped
Seasoning and Optional Garnishes:
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or Italian seasoning (optional)
- Fresh lemon juice, to taste (optional)
- Grated Parmesan cheese for serving (optional)
Time Needed:
You’ll need about 10 minutes for prep and around 25 minutes for cooking. In total, this delicious soup takes about 35 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base Flavors:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté for about 5 minutes until the onion is softened and translucent, which creates a sweet and savory foundation for the soup.
2. Add the Flavor Makers:
Next, stir in the minced garlic, finely chopped red bell pepper, and crushed red pepper flakes. Cook this mixture for another 2-3 minutes. You want the garlic and peppers to become fragrant and allow their flavors to blend together nicely.
3. Add the Broth and Beans:
Now it’s time to pour in the vegetable broth and bring it to a gentle simmer. After that, add the drained white beans, and let everything simmer for about 10 minutes. This allows the flavors to meld together beautifully.
4. Stir in the Kale:
Time to add the chopped kale! Stir it into the soup and cook for an additional 5-7 minutes. The kale should become tender but still maintain its vibrant green color. This step not only adds nutrition but also a lovely pop of color!
5. Final Seasoning:
Season the soup with salt, black pepper, and dried thyme or Italian seasoning if you’re using it. Taste it and adjust the seasoning to your liking. If you prefer, stir in a squeeze of fresh lemon juice to brighten up the flavors even more!
6. Serve and Enjoy:
Your soup is ready! Serve it hot, garnished with grated Parmesan cheese if desired. Pair it with some crusty bread for dipping and you have a delicious meal!
This nourishing soup is mildly spicy from the red pepper flakes and loaded with hearty white beans and kale, making it a perfect choice for a warming meal any day!
Can I Use Canned Beans Instead of Dried?
Absolutely! Canned white beans are perfect for this recipe as they save time. Just make sure to rinse and drain them before adding to the soup to remove excess sodium and any canning liquid.
Can I Substitute the Kale?
Yes! If you aren’t a fan of kale or want a milder flavor, you can substitute spinach or Swiss chard. Just add those greens towards the end of cooking since they wilt much faster than kale.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through. You may want to add a splash of broth or water to loosen it up if it thickens while sitting.
Can I Make This Soup Vegan?
This soup is already vegan as it uses broth that is vegetable-based! Just be sure to skip the Parmesan cheese if you want to keep it completely plant-based.
